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The Restaurant at Drakes
Head Chef Andy Vitez and his team prepare world-class, innovative and delicious dishes. All ingredients are fresh, seasonal and are locally sourced, including fish bought daily at the highest quality. Be prepared for generous portions with creative presentation, immaculate and friendly staff and fantastic menus. The menus are updated regularly and some of the signature dishes are the Trenchmore Sussex Wagyu beef fillet and the lamb noisette with dauphinoise potatoes and spring vegetables with rosemary jus. You can choose from the breakfast menu, the bottomless lunch menu, the 5 course tasting menu (including vegetarian options) and the 3 course dinner menu.